Recipe: Kasha Burgers

 

These flavorful burgers were a hit with me, though the kids needed a lot of ketchup and thought the Quinoa Burgers we had last week (Recipe to come soon!) were better.  These were tough to keep together while cooking, took some extra care.

Recipe

• 3T Coconut Oil
• 3 C Chopped Onions
• 3 C Chopped Portobello Mushrooms
• 2/3 C White Wine
• 2 C Water
• 1 1/2 t Dried Thyme
• 1/2 Dried Sage
• 3 T Soy Sauce
• Salt/Pepper to taste
• 1 C Kasha
• 3 T whole wheat flour plus extra to help form burgers

1. Heat 1 T of the oil in a large saucepan. Add the onions and saute over medium high heat, stirring occasionally, until the onions begin to caramelize.  Add the mushrooms and 1 T of the oil, saute for two more minutes, stirring frequently.

2. Add the wine, water, thyme, safe, soy sauce, black pepper and kasha.  Over high heat, bring this all to a boil.  Cover and turn the heat to low, simmer for 15 minutes.  When the kasha is ready, it should have absorbed almost all of the liquid and the grains should be tender.

3. Move this to a large bowl and let the mixture cool for about 10 minutes.  Add the flour and mix with your hands until it is well mixed.  At this point (Sunday Prep Day), I covered the mixture and refrigerated until it was burger time on Tuesday.

 4. Get the extra flour ready as it is time to form this sticky mixture into patties.

5. Heat the remaining oil in a griddle/skillet.  Carefully handle these on the pan, you should probably make thinner patties than I did to help it stay together.  A few minutes on each side, they will brown nicely, keep pushing them back into shape.   Baking may also help these hold their shape. 

6.  I served these on whole wheat rolls, with fresh greens, sliced tomato and sweet potato fries I tossed with some olive oil and oregano, baked in the oven.